Preparation

heat oil in large deep pan on high and add chopped chicken breasts and turn heat down to med. and let brown. remove chicken and add sliced shallots sweet peppers and bell peppers. saute until shallots begin to brown. add about 1 sectioned piece and a 1/4 into the pan with chicken broth adding about a 1/2 can slowly until all of the curry dissolves. and add 1/2 can coconut milk add chicken and white pepper, honey, ginger and stir well. cover let simmer about 10-15 mins add sugar snap peas and let simmer additional 5 mins. Serve over jasmine rice

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